Lemon Curd Cookies

These lemon curd cookies are the most delicious spring cookie! They're made with a metl-in-your-mouth cream cheese cookie dusted with powdered sugar and filled with a sweet, tart homemade lemon curd. If you're a fan of lemon pie or lemon bars, you're going to LOVE these!

For more spring recipes, try Coconut Cupcakes with Coconut Cream Cheese Frosting, Lemon Poppy Seed Loaf, Starbucks Blueberry Scones, and Small Batch Lemon Bars.

• Flour: Be sure to use high-quality unbleached all-purpose flour and weigh it out with a scale to exactly 280g!
• Leaveners: You'll need baking powder and baking soda for the cookie dough, and cornstarch for the lemon curd
• Butter: You'll need 1 ½ sticks total for the cookies and curd. 
• Cream Cheese: For the cookies, you'll need one block of full fat cream cheese. 
• Sugars: Granulated sugar is added to both the curd and the cookie dough, and powdered sugar is needed for rolling the cookie dough and sprinkling after they're baked. 
• Eggs: The curd requires 5 egg yolk, and the cookies require 1 egg plus 1 egg yolk.
• Lemons: You'll need the juice from about 3 large lemons. 

See recipe card for full information on ingredients and individual quantities.

Step by Step Instructions

Here are step by step photos and instructions on how to make these lemon curd cookies! For the full ingredient list and method, see the recipe card at the end of this post. 

STEP 1: Make the lemon curd, then chill for at least two hours or overnight. 

STEP 2: Make the cookies by creaming together the butter, cream cheese, and sugar.  

STEP 3: Add in the egg, egg yolk, and vanilla, and mix until fully combined. 

STEP 4: Mix in the dry ingredients until just combined. Chill for at least 30 minutes. 

STEP 5: Use a 2 tablespoon cookie scoop to portion the dough. Roll each in your hands, then in the powdered sugar, and place on the baking sheet. Flatten them out slightly, then bake for 12 minutes at 350 degrees F. 

STEP 6: Once the cookies come out of the oven, immediately press a 1 tablespoon spoon into the centers of each cookie. Allow the cookies to cool completely before sprinkling with powdered sugar and filling with lemon curd. 

All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale. 

If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.

But trust me, once you try baking in grams you'll never turn back!

Happy baking! x